INGREDIENTS

INSTRUCTIONS

Makes About 2 Cups
Hello, Chocolate Lovers!
The Cook & Kitchen Staff are celebrating Valentine's Day by offering
you fourteen of our most delicious chocolate-coated, cocoa-concocted
recipes from our Chocolate Lover's Collection.
Today we're offering you a recipe that is a perfect partner to the
Chocolate Wafers presented to you yesterday. [You'll find the archived
recipe for February 6 at http://www.bignetwork.com/dp/rd
Valentine's Day is all about showing affection to your partner, so
why not offer your Significant Other a fantastically romantic dessert?
Try serving today's recipe poured over a bowl filled with creamy
vanilla ice cream, a couple of your chocolate wafers, and a splash of
fresh raspberries. Do the same over a piece of plain angel food cake,
and you'll be serving a chocolate lover's dream dessert.
In a large saucepan, blend evaporated milk, sugar, and corn syrup
until smooth. Bring the mixture to the boil over a high heat setting,
making sure to stir constantly. Cook, uncovered, always stirring
until the mixture thickens, usually about 5 minutes.
Reduce the heat to low and simmer gently, stirring always, until light
caramel in color, about 8 minutes. You must be careful not to scorch
the sauce, so keep a close watch on the bubbling mixture. Remove the
saucepan from the heat and blend in both chocolates at the same time.
Stir the mixture until the melting chocolate is thoroughly blended.
In a small bowl, whisk together the boiling water and the cocoa powder
until smooth. Strain the mixture through a fine sieve while adding it
to the saucepan.
Let the sauce cool. If the sauce is too thick, stir in warm water
until just fluid, but still fairly thick. The chocolate sauce will
keep, covered and refrigerated, for up to 3 weeks. Warm the chocolate
sauce before serving over ice cream or cake.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Feb 7, 1999, converted by MM_Buster
v2.0l.

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